Tuna noodle casserole is one of my all-time favorite comfort foods, but I am not a huge fan of bread crumb toppings. When I found a Rachael Ray recipe that amped up the flavor, made it more grown up, and didn’t bake it, I was sold. I had to try it.
Even though the flavors are more grown up, my kids LOVE this recipe. This has been a staple in our family since before The Husband and I lived together and is frequently requested by both the kids and The Husband.
- 1 pound egg noodles
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- Salt and freshly ground black pepper
- 1/2 (at least) teaspoon freshly grated nutmeg
- 2 tbsp extra virgin olive oil
- 5 cans tuna in water (5 ounces each), drained
- 4 hearts of celery, chopped
- 2 medium shallots or 1 medium red onion, chopped
- 1 can whole artichoke hearts in water (14 ounces), drained and sliced
- 1 1/2 cups frozen green peas
- 1 tbsp dried thyme
- 1 tbsp dried parsley or about 1/4 cup fresh parsley, chopped
- 4 cloves garlic, minced
- 1 tbsp lemon juice
- Bring a large pot of water to a boil, salt it, add the noodles and cook according to package directions. Drain.
- While the pasta is cooking, in a medium saucepan, melt the butter over medium heat. Whisk in the flour and stir for a minute, then whisk in the milk and cook, stirring frequently, until the sauce begins to thicken, about 5 minutes. Season to taste with salt, pepper and nutmeg. Keep warm
- Chop your celery, artichoke hearts, shallots or onions (I add them to the food processor with the slicing attachment) and mince your garlic
- In a large, deep skillet, heat the olive oil over medium-high heat. Add the artichokes, celery, shallots and garlic, and salt and pepper to taste; cook until tender, 6 to 7 minutes. Add the tuna, breaking it up with a fork. Stir in the lemon juice and peas to warm through. Add the pasta and sauce and toss to combine, then add thyme and parsley.
- Stir and serve.
Inspired by Rachael Ray